Spinach-Stuffed Mushrooms (Ww)

From the depths of my collection. These are also vegan, and the note on the recipe says 0 pts per serving. (I'd double check that.) But they sound tasty and light, so let us know if you try them.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 24  large mushrooms, white
• 1⁄4 cup onion, chopped
• 2  garlic cloves, minced
• 2  tablespoons  balsamic vinegar
• 1  tablespoon  italian seasoning
• 1⁄4 cup water
• 10  ounces frozen chopped spinach, thawed and drained

Directions

1. Wash mushrooms and carefully remove stems. Lay out caps on nonstick jelly-roll pan and pop in oven for 5-10 minutes to dry out and cook slightly. Set caps aside.
2. Chop the mushroom stems finely. Sauté shallots, garlic, and balsamic vinegar in small saucepan. When onions start to turn translucent add mushroom stems, water, and seasoning. Cook a few minutes.
3. Add spinach and cook till water is almost all evaporated. Mound the spinach mixture onto the mushroom caps, pressing it into the caps.
4. Lower oven heat to 300-350º and bake for 10-15 minutes until hot and mushroom caps are cooked.